- Lilydale Free Range Korean BBQ Chicken Breast Kebabs, chargrilled
- Half a short baguette, thinly sliced
- 2 tbsp extra virgin olive oil
- 4 eggs
- 4 baby gem lettuce, leaves separated
- 50g baby spinach
- ½ cup coriander leaves
- ½ cup parsley leaves
- 1 bunch chives, chopped chilli dressing
- ½ cup Greek-style yoghurt
- 1 tbsp horseradish cream
- 2 tsp siracha
Preheat oven to 180°C or 160°C fan-forced. Place baguette onto an oven tray and brush with oil. Bake for 8-10 minutes or until golden and crisp. Set aside.
Meanwhile, place eggs in a saucepan and fill with water. Bring to the boil over high heat, once boiling set timer to 3 ½ minutes. Drain and cover with cold water to cool.
Shred half of the lettuce leaves and leave the remaining whole. Place in a large bowl with spinach, coriander, parsley and chives.
Combine dressing ingredients. Add to leaves and toss to combine. Transfer to a serving platter.
Remove chargrilled chicken from kebab sticks, add to salad. Cut each egg in half and arrange over salad. Serve with a crusty baguette.
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